My Name is Chocolates

1 lb Pecans, shelled and ground
8 1/2 oz Chocolate wafers; crushed
1/2 c Dark rum
1/3 c Honey

Powdered sugar
Combine all ingredients, except powdered sugar, in a large bowl. Mix well. Chill for 20 minutes. Shape by spoonful into round balls. Store in a tightly covered, airtight container. Just before serving or giving, roll in powdered sugar. Makes 100 balls.

9 oz Chocolate chips; melted
1/2 c Creme de menthe
24 oz Cream cheese; softened
1 ts Cinnamon, ground
2 c Pecans; finely chopped

Chocolate cookie wafers
In large bowl, mix together ingredients except pecans until smooth. cover and chill 1 hour. Divide mixture into 1 part per ball, and form into balls. Roll balls in pecans. Serve with chocolate cookie wafers. Store in refrigerator.

1/2 c Finely chopped hazelnuts
1 c Vanilla cookie crumbs
1 c Powdered sugar
2 tb Cocoa
2 tb Corn syrup
1/4 c Cream
1/2 ts Vanilla

Combine all ingredients and mix well. The mixture should be moist to the touch. Roll into balls about the size of a walnut. Roll in powdered sugar or finely chopped hazelnuts. Store for at least 2 days in covered container.

1/2 c Margarine or butter
4 c Powdered sugar
1 c Finely chopped nuts
1/4 c Bourbon
1 pk (6 ounces) milk chocolate chips
3 tb Half-and-half.
Place margarine in medium bowl. Microwave at HIGH (100%) until melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate until firm.
Shape into 1-inch balls. Refrigerate until firm. Combine chocolate chips and half-and-half in a small bowl. Microwave at MEDIUM-HIGH (70%) until chocolate chips are melted, 1 to 2-1/2 minutes, stirring once or twice. Stir until smooth. Drizzle chocolate over candies. (Reheat chocolate as needed.) Chill.

2 Sticks margarine
1 1/2 c Graham cracker crumbs
1/2 c Chopped pecans
1 c Coconut
1 Box powdered sugar
1 tb Vanilla
12 oz Jar crunchy peanut butter
6 oz Package semisweet chocolate chips
1/2 Cake paraffin wax (half of 1/4 pound size)
Melt margarine in large container. Stir in graham cracker crumbs, pecans, coconut, powdered sugar and vanilla; add peanut butter and mix well. Roll into walnut size balls and lay out on waxed paper. Melt chocolate and paraffin together over hot water. Using 2 teaspoons (or any method you prefer) dip each ball into mixture returning to waxed paper. The balls will cool quickly. Yield 6 dozen.

1/2 c Carob powder
1/2 c Honey
1/2 c Peanut butter
1/2 c Sesame seeds
1/4 c Wheat germ
1/4 c Dry milk powder
1 c Honey graham cracker crumbs
Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in graham cracker crumbs. Refrigerate 1 hour before serving. This candy is low in salt, high in potassium. Makes 24 candy balls.

2 sticks butter
2 egg yolks
1 1/2 C sugar
2 1/2 C flour
1 (10 oz.) raspberry jelly (seedless)
1 C semi sweet chocolate chips
1/4 tsp. salt
4 egg whites
Preheat oven to 350. Cream butter with egg yolks and 1/2 cup sugar. Add flour and knead with fingers. Pat batter out with fingers on greased cookie sheet to about 3/8" thickness. Bake for 15 to 20 minutes until lightly browned. Remove from oven. Spread with jelly and top with chocolate chips. Beat egg whites and salt until stiff peaks form. Fold in remaining cup of sugar. Gently spread on top. Bake for additional 24 minutes. Cool and cut into 2"x2" bars.

1 LB Sugar
1 LB Walnuts, finely chopped
1 LB Almonds
1 LB Semi Sweet Chocolate
1 LB Whole Walnuts
In a saucepan cook butter and sugar, boiling 5 minutes. Stir in almonds and cook 10-20 minutes or until nuts begin to pop and turn brown. Pour into a shallow pan and let cool. Melt chocolate and pour over mixture in pan. Sprinkle w/ finely chopped walnuts. After mixture hardens, turn over and sprinkle bottom w/ walnuts. Break Candy into pieces.
1 prepared 9-inch pie shell, baked.

1/2 c. butter flavor shortening
1/2 c. granulated sugar
1/4 c. firmly packed brown sugar
1 tsp. vanilla
1 egg
1 2/3 all purpose flour, unsifted
36 chocolate kisses
36 peach halves.

Cream shortening, sugars, vanilla and egg in large bowl at medium speed of mixer. Combine flour, baking soda, and salt. Stir into creamed mixture. Press 2 level measuring teaspoonfuls dough around each kiss, covering kiss completely. Gently place pecan half on top of each. Bake on ungreased baking sheet for 6-7 minutes (cookies will not brown, do not over bake). Gently press pecans into hot cookies. Cool on baking sheet for 1 minute, then remove to cooling racks.

1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners’ sugar
1/4 c. unsweetened cocoa

Pecans or walnuts, finely chopped
1. Preheat oven to 375 degrees F. Grease and flour 13×9x2 inch pan. Prepare, bake and cool cake following package directions.
2. Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size. Add 1 cup nuts, rum extract, confectioners’ sugar and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls. Makes 6 dozen. Tip: Substitute real rum for rum extract.

Serving Size: 12
Preparation Time:
Categories:
1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
1 bag milk chocolate chips (12 ounces)
2 tablespoons vegetable shortening

1) Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth.
2) Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy.
3) Remove about 1/3 of the mixture, and place it in a small bowl. Add the food colorings, and stir well.
4) Cover both mixtures, and refrigerate for at least 2 hours, or until firm.
5) When mixtures are firm, roll a small, marble-sized ball from the orange filling, and wrap a portion of the white filling (approx. twice the size) around it. Form this filling into the shape of an egg, and place it on a cookie sheet that has been brushed with a light coating of vegetable shortening. Repeat process with the remaining filling ingredients, then refrigerate these “eggs” for 3-4 hours, or until firm.
6) Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on HIGH for 1 minute, then stir, and microwave again for 1 minute more; stir.
7) Use a fork to dip each center into the chocolate; tap the fork lightly on the side of the bowl, then place each candy onto waxed paper. Chill.
8) After 1-2 hours of chilling, dip each candy once more, and chill for several hours, or until completely firm.

2 boxes of German Chocolate cake mix
2 small boxes of chocolate instant pudding
1- 12 oz sour cream
10 eggs
1 1/2 cups of oil
1/2 cup of water
12 oz of chocolate chips
1 cup of chopped nuts (if desired)
Instructions:
Mix together all ingredients. Pour into three greased loaf pans.Bake at 325 degrees for one hour or until done when tested with wooden pick. May be frozen, heated in microwave, and keeps well in refrigerator for several days.

1 1 lb. box honey graham crackers**
2 small regular OR instant vanilla pudding*
2 3/4 c. milk
1 8 oz. container Cool Whip
Frosting:
1 can Duncan Hines Chocolate Buttercream frosting, softened for about 10 seconds in the microwave, so that it will spread easily across the top layer of the cake.
OR
1 pkg. Choco-bake (unsweetened liquid chocolate)
2 tsp. white Karo
2 tsp. vanilla
3 T. soft margarine
1 1/2 c. powdered sugar
3 T. milk
Butter 9×13″ pan, and layer with whole graham crackers. Prepare pudding according to pkg. direction, and let cool, or for instant pudding, mix pudding and milk. Blend in cool whip. Put 1/2 pudding mixture over crackers. Layer more crackers over pudding. Top with rest of pudding. Cover with a layer of crackers. You will have 3 layers of crackers.
Refrigerate for 2 hrs. before frosting.
Frosting:
Beat all frosting ingredients until smooth. Frost cake and refrigerate 2 hrs.
Cake can be frozen.
Makes 10-16 servings
Note:
*Chocolate pudding can be used.
*French Vanilla pudding can be used.
**Chocolate graham crackers can be used.

Brownie Batter:
1 c. butter or margarine
2 c. sugar
2 tsp. vanilla extract
4 eggs
3/4 c. powdered baking cocoa (Hershey’s or store brand)
1/2 tsp. baking powder
1/4 tsp. salt
1 c. flour
Cream Cheese Marbling:
1 egg
1/4 c. sugar
4 oz. pkg. cream cheese, softened

In a lg. mixing bowl combine in the following order: butter, 2 c. sugar, vanilla extract, 4 eggs, cocoa, baking powder, salt and flour.

Grease 9×13″ baking pan. Pour batter into prepared pan. Prepare the cream cheese topping: in a separate mixing bowl beat until smooth: 1 egg, 1/4 sugar and softened cream cheese. Drop spoonfuls of the cream cheese mixture on the brownie batter. Run knife lengthwise across pan dragging through the cream cheese. Turn pan and drag knife again across the pan to marble the mixture, but not combine.

Bake in 350 oven for 30-35 mins. or until brownies just begin to pull away from sides of pan.

Cool. Cut into bars. Makes about 24 brownies.

INGREDIENTS:
4 ounce package German sweet chocolate
5 tablespoons butter
3 ounce package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 tablespoon flour
1-1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/4 teaspoon almond extract

TO PREPARE:
Melt chocolate with 3 tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside.

Beat remaining eggs until thick. Gradually add remaining sugar. Add baking powder, salt, and remaining flour. Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup chocolate batter and set aside.

Spread remaining chocolate batter in a greased 9-inch square pan. Top with cheese mixture. Drop measured chocolate batter from tablespoon onto cheese mixture; swirl to marbleize. Bake at 350oF for 35 to 40 minutes. Cool. Cut and store in refrigerator.

YIELD: 18 squares

A rich, colorful, layered treat that the family can help decorate.

1 box your favorite brownie mix (for 13″x 9″ baking pan)
1 bag M&M’S® Milk Chocolate Candies for the Holidays
2 8-ounce packages cream cheese
2/3 cup sugar
1/4 cup heavy cream
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups whipped cream (optional)
What to do:
Preheat the oven to 350 degrees.

Prepare the brownie mix according to the package directions. Spoon batter into 13″ x 9″ baking pan, spreading evenly. Cover batter with 1 cup of M&M’S® Brand Milk Chocolate Candies for the Holidays.

In another mixing bowl, thoroughly beat the cream cheese with the sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend mixture until smooth, scraping down the sides of the bowl several times. Evenly spoon the cream cheese mixture over the brownie batter. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the pan comes out almost clean.

Remove and cool completely. Optional: Just before serving, top with a layer of whipped cream. Cut into 2-inch squares. Prior to serving, decorate with M&M’S® Brand Milk Chocolate Candies for the Holidays. Refrigerate any leftovers.

INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans

DIRECTIONS:
In a medium bowl, beat together cream cheese and butter until smooth.
Mix in confectioners sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.

Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour or overnight. Roll the cheese ball in finely chopped pecans before serving. Serve with chocolate graham crackers.

Ingredients
3/4 cups flour
1/4 t. salt
1 1/2 squares unsweetened chocolate
1/2 c. margarine or butter
2 eggs
1 cup sugar
1 t. vanilla
1 ripe banana, well mashed
1/2 cup semi-sweet chocolate chips
1/2 cup broken walnut meats
No baking powder or soda. This makes them extra dense and moist.

Directions
Preheat oven to 350 F, (325 for a glass pan). Combine flour and salt in a small bowl. Set aside. Melt margarine or butter and unsweetened chocolate in a small pan on low heat. Cool to room temperature. In a large bowl, beat eggs, sugar and vanilla. Add mashed banana. Stir in chocolate mixture. Gradually sift and stir in flour mixture. Add chocolate chips and walnuts. Pour into an 8″x 8″ pan that has been sprayed with Pam or cooking oil. Bake for 30 to 35 minutes.

3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce package miniature milk chocolate kisses

1. Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.

2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart onto an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and cool. Store in an airtight container or plastic bag at room temperature up to 3 days.

Makes 60 to 72 cookies. Make-Ahead Tip: Cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

Update chocolate fondue with a hint of coffee, and serve it with meringue cookies as crispy dippers.
1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur

Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices) Meringue cookies.
1. In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals. Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies. Makes 6 to 8 servings.

Find a tall glass, such as a parfait glass, or one of those neat glasses mixed drinks are served in. Pour some holiday candies, such as M&Ms or hard mints, in the bottom of the glass. Put as many pretzels as you can in the glass sitting on the candies, but leave a little room for them to move around, so they don’t break when they are pulled out.

Cover the top of the glass with a piece of colored plastic wrap, or you can cut a piece of holiday fabric, and double the width of the top with pinking shears to cover.

Tie a pretty ribbon around the glass to secure, and you have a neat gift for someone special!

Lay about 10 White Chocolate Pretzels on a sheet of red or green tissue paper. Wrap the pretzels up like a bouquet of roses would be wrapped, and tie red, green and white curling ribbon around the middle to secure. With scissors, curl the ribbon, then tie on a small gift card.

1 pkg. long pretzel rods
1 pkg. almond bark, or vanilla candy coating
Decorations, such as red and green sprinkles, holiday M&Ms or crushed up candy canes.
Place the candy coating in a microwave-safe bowl. Make sure you do not get any water in the bowl. Any water at all will cause the candy coating not to melt properly and separate. Microwave the candy coating for 1 min., then stir and microwave an additional min., until it is completely melted and smooth. Stick a pretzel rod into the chocolate, and with a spoon, cover about 3/4 of the pretzel with chocolate. Let the excess drip back into the bowl. Sprinkle the chocolate with either red and green colored sprinkles, crushed up peppermints, or stick red and green M&Ms to the chocolate. Place the decorated pretzel on a piece of waxed paper or aluminum foil, and let it dry completely, about 1 hr. Gently pull the pretzels off the paper.

1 stick plus 3 T. butter or margarine
3 c. white sugar
4 eggs
1 T. vanilla
2 c. applesauce, unsweetened
3 c. white flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well with butter. Beat together butter, and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together, and add to the applesauce mixture a little at a time. Beat well after each addition. Pour 1 c. of batter into each jar, and carefully remove any batter from the rims. Place jars in a preheated 325 oven, and bake for 40 mins. While cakes are baking, bring a saucepan of water to a boil, and carefully add jar lids. Remove pan from heat, and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they’re not, jars will not seal correctly). Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Eat within 1 month.

Makes 8 apples
1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate

Place Styrofoam on a flat surface. Lightly coat baking sheet with cooking spray. Remove stems from apples. Insert wooden stick into stem of each apple. Place caramels in saucepan. Add the water, heat stirring until caramels are melted. Working quickly with one apple at a time, and keeping caramel over low heat, dip the apple into the caramel, turning to coat the apple, remove the apple from the caramel and gently shake. Pat pistachios onto top of apple, place on prepared sheet. Refrigerate until caramel is cool. Heat chocolate in top of double boiler, until melted. Drizzle chocolate over apples. Press apples sticks into Styrofoam. Refrigerate until the chocolate hardens. Remove from Styrofoam to foil cupcake liners.

1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts

1. In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
2. Press the entire mixture gently into a buttered 9×13 inch baking dish. Allow to cool completely before cutting into bars.